Ingredients
- 1 c flour
- 1/4 c powdered sugar
- 1/2 c butter (no substitutions)
- 1/2 c seedless raspberry jam
- 3 oz cream cheese, softened
- 2 Tbsp milk
- 1 c white chocolate chips
- 2 oz semi-sweet baking chocolate squares
- 1 Tbsp shortening
Preparation
Step 1
1 Preheat oven to 375 degrees. In a bowl combine flour and powdered sugar. Cut in butter; mix well. Press mixture into a 9 inch square baking dish. Bake for 15-17 minutes or until lightly brown. Allow to cool completely.
2 Spread jam evenly over cooled crust.
3 In a separate bowl, beat cream cheese and milk together until smooth; set aside.
4 In a small saucepan over low heat, melt the white chocolate chips and add to the cream cheese mixture; beat until smooth. Spread evenly over raspberry mixture. Refrigerate for at least 2 hours.
5 Cut chocolate squares into small pieces and melt with shortening in a small saucepan over low heat, stirring constantly. Spread over white chocolate layer. Cool completely before cutting into small squares. Store in the fridge.
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